Anthony Blake Quentin Crewe (12 results)

Couverture rigide. Condition: Très bon.

Hardcover. Condition: Fair. No Jacket. Former library book; Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less.

Hardcover. Condition: Near Fine. Dust Jacket Condition: Very Good. 1st Edition. 239 pages. 4to. Near fine copy of this unique portrait of the lives, work and personalties of France's outstanding contemporary chefs-patron. ***This book weighs 1.5kg and may require additional postage if sent out of Australia.***.…

Fanal 1979, in4 toile & jaquette éditeur, 238 pp., nombreuses photos de chefs au travail.

Condition: Good.

Hardcover. Condition: Very good. Dust Jacket Condition: Good. Presumed First Edition, First printing. The format is approximately 9.25 inches by 11.75 inches. 239, [1] pages. Illustrations (some in color). DJ has some wear and soiling. Foreword by Pierre Escoffier. Bibliography and Acknowledgments. Index. This is a large and heavy book and if sent outside of the United States will require additional shipping charges. Anthony Blake wrote "It wasn't until I adopted the (then) new digital medium early in the new millennium that my photography became more serious, so much so that it lead me into full-time professional photography. The versatility needed to earn my living with a digital camera has always been an ever-changing learning curve in itself. As a result I have a lot of experience in a number of different photographic fields which was also the perfect springboard into teaching photography." Quentin Hugh Crewe (14 November 1926 - 14 November 1998) was an English journalist, author, restaurateur and adventurer. He wrote regularly for the Evening Standard, Queen magazine, the Daily Mail and Sunday Mirror, among others. Crewe traveled much of the world, writing 11 books on the subject of his journeys, biographies and cuisine, including an expedition to the "empty quarter" of Saudi Arabia. Crewe was co-proprietor of various restaurants, including the now-closed Brasserie St. Quentin in Knightsbridge, London. Crewe is credited with inventing the modern restaurant review, which is not only about the food but aims to entertain as well as inform. He described Wilton's restaurant on Jermyn Street as where the aristocracy were served nursery food by waitresses dressed as nannies. "The necessary ingredients which make up a superb restaurant, as opposed to merely a good restaurant, are as indefinable and as complex as those which are needed to make an attractive human character" writes Quentin Crewe in Great Chefs of France. Published in 1978, his wonderful book takes the reader on a trip to meet the larger-than-life characters of 13 rural restaurants that held three Michelin stars in the mid-1970s. Crewe and photographer Anthony Blake produced this gastronomic bible over the course of two six-week journeys. It is a unique snapshot of the heyday of haute cuisine and a glimpse into the lives of the chefs, their philosophies and what made them tick. Crewe was a writer, journalist and restaurateur who despite being confined to a wheelchair for most of his life traveled far and wide. He was the fourth westerner to cross the Rub' al-Khali desert (âthe Empty Quarter') of Saudi Arabia. His inimitable style of writing has had a lasting influence on restaurant criticism. Crewe's daughter Candida (herself a writer) reflects on the life of her father, who loved her, loved food, and loved life, and how he came to pen what many chefs regard as one of the best books on French cuisine ever written. "Astonishingly, before he began writing about restaurants, no critic had ever actually criticized a restaurant's food, apparently. Nor had they described the room, the waiters, the fellow diners, the atmosphere. It was Dad who decided to describe the whole experience of eating in a restaurant like theatre. It is a style we completely take for granted today, but one that made him the perfect choice as the author of The Great Chefs." Among the chefs discussed are Charles Barrier, Franciois Bis, Paul Bocuse, Alain Chapel, Michel Guerard, Paul Haeberlin, Louis Outhier, Jacqeus Pic, Raymond Thuilier, Jean Troisgros, Roger Verge, Jean-Pierre Haberlin, Pierre Troisgros. Anthony Blake (Photographer) (illustrator). …

hardcover. Condition: Acceptable. Please see the condition note after this for details, if this is missing please consider Acceptable to mean poor quality that could include major staining, water damage, writing, missing dustjacket, etc etc. Our books are dispatched from a Yorkshire former cotton mill. We list via barcode/ISBN so please note that the images are stock images and may not be the exact copy you receive, furthermore the details about edition and year might not be accurate as many publishers reuse the same ISBN for multiple editions and as we simply scan a barcode or enter an ISBN we do not check the validity of the edition data when listing. If you're looking for an exact edition please don't order (at least not without checking with us first, although we don't always have time to check). We aim to dispatch prompty, the service used will depend on order value and book size. We can ship to most countries, see our shipping policies. Payment is via Abe only.…

Hardcover. Condition: new. New Copy. Customer Service Guaranteed.

Couverture rigide. Condition: Assez bon. Sans la jaquette, tache sur la couverture. Contenu bon état.

board_book. Condition: Gut. Seiten; GU - 1. Auf. 1979 : Anthony Blake - gb + Su. Gr. - 10-33-1 DH-X6U6-AI6U Sprache: Deutsch Gewicht in Gramm: 3.

Hardback. Condition: Very good. Dust Jacket Condition: Very good. 1st UK, 1st impression. Superbly produced period piece giving intimate insight into the lives and works of the top French chefs of the time - for example, Bocuse, Pic, the brothers Haberlin and Troisgros. As well as the original and candid photography, the book is superbly illustrated with contemporary menus and prices. This book is unrivalled in English. The book has no marks or inscriptions except for some spotting to the half-title and title page. Jacket has some closed tears but is otherwise intact and overall this is a very presentable package.…

Cloth. Condition: Fine. Dust Jacket Condition: Very Good Indeed. First edition. A smart first edition of this scarce study of eminent French chefs, with illustrations. First edition. Illustrated with photographs throughout, many of which are in colour. A celebration of the most eminent chefs of France, with commentaries on the twelve establishments outside of Paris which have achieved three stars in the Guide Michelin. One of the first books to describe and picture not only the best food in France, but the people who are making it. Written by Anthony Blake, a British food photographer of international renown, and Quentin Hugh Crewe, an English journalist, author, restaurateur and adventurer. In the original full cloth binding. Externally, excellent. Original price-clipped dust wrapper is very smart with light wear to the extremities and sunning to the spine. Internally, firmly bound. Pages are very bright and clean throughout. A contemporary ink inscription to the front endpaper. Fine. Not Stated (illustrator). book.…